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Persimmon Maple Upside Down Cake

November 11, 2014 by TheWhiteRamekins

persimmon maple upside down cake

While I got a little late in posting this recipe by few days, it is still not that late. As you’d still be able to find the last of persimmon fruit this season, somewhere tucked on the shelves of your local fruit merchant. Persimmon make their appearance although for a very short time during the months of fall season, them being the sturdy fruit with longer shelf life, they tend to stay for sometime. At least good enough for you to make something delicious out of them. Last year we enjoyed them with some yougurt and homemade granola, served in small tumblers, just as a healthy alternative to an indulgent parfait. I baked this indulgent persimmon maple upside down cake a couple of weeks back, but I couldn’t get time to publish this on the blog. Persimmons are not new to us. We’ve been enjoying these sweet pulpy fruit every year from a very long time now. On my recent trip to mountains, we enjoyed them a lot too. You’d find them in plenty on mountains, where they call it Ramphal in local language. The ones I bought were quite firm,which would be good to be baked in a cake or a pie. The recipe is from a book called Indulgent Cakes, which I bought recently. The beautiful pictures made me swoon over all the recipes in the book. While I found the pictures quite awe-inspiring, I found the recipe measurements slightly off. The proportions of butter and sugar to flour appeared way more indulgent to me, than I would generally prefer. So, I cut them down slightly and I found the final outcome perfectly sweet for my tastebuds. I would still like to try few more recipes from the book, before I come to any conclusion. To be honest, I really liked the combination of flavors which have been brought together. This has got maple syrup, persimmon, pistachios and semolina. Quite unusual pairings, yet very tasteful. 

persimmon maple upside down cake

persimmon maple upside down cake

persimmon maple upside down cake

persimmon maple upside down cake

persimmon maple upside down cake

Persimmon Maple Upside Down Cake
2014-11-11 10:26:49
Persimmon Maple Upside Down Cake
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Ingredients
  1. 1 cup maple syrup
  2. 150 gm butter
  3. 3 persimmons, sliced thinly
  4. 1 cup caster sugar
  5. 1 tbsp finely grated lemon rind
  6. 3 eggs
  7. 1 1/2 tsp vanilla extract
  8. 3/4 cup plain flour
  9. 1 1/2 tsp baking powder
  10. 3/4 cup milk
  11. 1 1/2 cup semolina
  12. 3/4 cup chopped pistachios
Instructions
  1. Preheat oven to 170 degree C. Grease a 9 inch round cake pan and line its base with parchment paper.
  2. Stir maple syrup and 40 gm of butter in a small saucepan over low heat for 2 minutes. Increase heat to medium and bring to boil. Let it cook for 4 minutes until mixture thickens. Cool for 5 minutes.
  3. Pour half of the maple syrup over base of prepared cake pan. Arrange 2/3rd of persimmon slices on base, positioning them slightly up the side of the pan.
  4. Beat remaining butter with sugar and lemon rind in a medium bowl, until pale and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract.
  5. Sift in flour, semolina and baking powder. Add the milk and mix to combine. Fold in the chopped pistachios.
  6. Carefully spread the cake batter over the persimmons in the cake pan. Bake the cake for 45-50 minutes or until a skewer inserted into the center of cake comes out clean.
  7. Stand cake in pan for 30 minutes. Run a knife around the edges of the cake and then turn out on to the serving plate.
  8. Add remaining persimmon slices to the reserved syrup. Place pan over low heat and cook for 2 minutes. Top cake with syrupy persimmon slices and some chopped pistachios.
By Himanshu Taneja
Adapted from Indulgent Cakes
Adapted from Indulgent Cakes
The White Ramekins http://thewhiteramekins.com/

 

Filed Under: cake Tagged With: autumn, baking, cake, fall, food, maple syrup, persimmon

Persimmon Yogurt Granola Parfait

November 21, 2013 by TheWhiteRamekins

Persimmon Yogurt Granola Parfait

Parfaits are fun to make. Super easy, make-ahead in time, healthy and endless possibilities. And they are more fun, if meant for breakfast. Breakfast on a weekday always have to be a quick, easy almost completely no-fuss affair, as compared to the one on a weekend. So I better must have all my pantry/fridge well stocked up, as there is hardly anytime to cook on a busy weekday morning.

Persimmon Yogurt Granola Parfait

But that doesn’t mean that I would like to compromise anywhere on the taste and more importantly on nutrition factor. Fruits and homemade granola mixed with either yogurt or milk are my go-to options. The ones, I heavily relied on. I made this homemade maple granola sometime back, and I never bought any from the store thereafter. This stuff is so good!

Persimmon Yogurt Granola Parfait Persimmon Yogurt Granola Parfait

Few days back I ordered Donna Hay’s Simple Essentials Fruit. When I got my copy, I got really excited to flip through each page. I just love dessert with fruits, of any kind probably. There was this simple yet delish recipe of nectarine granola, which caught my eyes, because it had another recipe of homemade granola to try for.

Persimmon Yogurt Granola Parfait

Nectarines and peaches have long left behind. But I wanted a similar bright colored fruit to replace with. Was mesmerized by Donna Hay’s style and food pictures, bright and full of sunshine. And the recipes are nonetheless vivacious, right there to brighten up your morning.

Persimmon Yogurt Granola Parfait Persimmon Yogurt Granola Parfait

Persimmons are the bright colored fruits of fall, and I went onto adding them in my parfaits. It worked like a magic. Crunchy granola, creamy and light yogurt with sweet and bright red colored fuyu persimmons…just simply made my day!

Persimmon Yogurt Granola Parfait

Ingredients

3 cups rolled oats
1/4 cup pumpkin seeds
1/2 cup whole almonds, chopped
2 tsp cinnamon powder
1/2 cup honey
90 ml oil
2 persimmons, peeled and sliced
2 cups vanilla yogurt

Directions

  1. Preheat oven to 180 degree C. Place oats, pumpkin seeds, almonds and cinnamon in a large bowl and mix to combine.
  2. Stir the honey and oil in a small saucepan over low heat for 2 minutes or until melted and combined.
  3. Add the honey mixture to the oats mixture and mix to combine.
  4. Divide the granola between two baking trays lined with non-stick baking paper and spread evenly. Bake for 20-25 minutes, stirring occasionally, or until golden. Allow to cool.
  5. Divide the toasted granola among 4 serving glasses. Layer with slices of persimmons and yogurt and serve immediately.

Filed Under: Breakfast Tagged With: breakfast, fall, food, fruits, fuyu, healthy, homemade granola, museli, parfait, persimmon

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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